Description
A hearty and comforting Irish soup packed with crispy bacon, tender cabbage, and creamy potatoes. This simple, flavorful recipe is perfect for cozy evenings or gatherings. Serve with fresh bread for a complete meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 1 large Vidalia onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken stock (unsalted or low sodium)
- 4 large white potatoes, peeled and diced
- 2 cups green cabbage, shredded
- 1 cup carrots, diced
- 1 teaspoon dried thyme
- Kosher salt, to taste
- Coarse ground black pepper, to taste
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large stockpot over medium heat.
- Add chopped bacon and cook until crispy. Remove with a slotted spoon and set aside on a paper towel-lined plate, leaving bacon drippings in the pot.
- Add onion to the pot and sauté for about 5 minutes until translucent.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken stock and bring to a boil. Add cabbage, potatoes, carrots, thyme, salt, and pepper. Stir to combine.
- Reduce heat to low, cover, and let it simmer for 25-30 minutes, until vegetables are tender.
- Stir in heavy cream and cooked bacon. Garnish with fresh parsley and serve warm with crusty bread.
Notes
- For a lighter version, substitute the heavy cream with half-and-half or omit it entirely.
- Add extra vegetables like celery or leeks for more flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stove, stirring well to maintain creaminess.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stove
- Cuisine: Irish
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: 320 kcal
- Sugar: 5g
- Cholesterol: 55 mg